Walnut and Date LoafPosted in Food on July 9, 2018
My family and I spent one weekend trying out some baking recipes with out using egg. We tried both using the No-Egg replacer and also the other option that helps bind – chia seeds with water. Both work. They do have a different consistency to when you bake with eggs. And with this loaf, it is super yummy but does crumble a little, but it wasn’t a deterrent from enjoying it! I loved spreading some coconut oil over it while it is still warm from the oven! Perfect for an afternoon snack and a cup of herbal tea… or hot chocolate!
10 dates, pitted and chopped
1 teaspoon bi-carb soda
1/2 cup buckwheat flour
1 1/2 cup almond meal
1/2 cup coconut sugar
1/2 cup nut butter – we used almond, cashew and basil nut mix
1/2 cup coconut oil
2 teaspoons vanilla essence
1 1/2 cups walnuts, roughly chopped
Small amount of coconut oil and maple syrup
Egg Replacer EITHER
2 teaspoons of No-egg replacer – follow the packet for instructions…
4 tablespoons water
2 tablespoons chia seeds
6 tablespoons water
Preheat the oven to 160 degrees.
Prepare the egg replacer first by combining your choice into a small bowl, mixing and letting stand.
Put the cut and pitted dates, bicarb soda and boiling water not a small bowl and let them sit for 5-10 minutes then blend it up.
Pop the mix into a large bowl with everything else. Leaving out half of the walnuts. Stir together.
Place the combined mixture into a lined loaf tin and sprinkle with the rest of the walnuts.
Cook in the oven for 1 hour and 15 minutes.
Serve warm with a drizzle of coconut oil and maple syrup.